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As a pioneer of Central Otago, Rudi Bauer understands and believes with a passion in the wonderful future for Central Otago as a fine wine growing region. With two decades of experience making first-class wine there, he sees himself at the beginning of the journey, one that will by necessity be carried on by generations after him.<br /><br />Raymond Chan Quartz Reef applies the proven winemaking talents of Austrian-born Rudi Bauer, who continues to enjoy & explore the Pinot Noir's many dimensions, and the convergence of the old and the new wine worlds. In Central Otago, every day is a holiday. This landscape is so fantastic and the region is so strkingly beautiful and it's a bonus to grow grapes so well here.<br /><br />Rudi Bauer In Central Otago, every day is a holiday. This landscape is so fantastic and the region is so strkingly beautiful and it's a bonus to grow grapes so well here.<br /><br />Rudi Bauer As a pioneer of Central Otago, Rudi Bauer understands and believes with a passion in the wonderful future for Central Otago as a fine wine growing region. With two decades of experience making first-class wine there, he sees himself at the beginning of the journey, one that will by necessity be carried on by generations after him.<br /><br />Raymond Chan

As a pioneer of Central Otago, Rudi Bauer understands and believes with a passion in the wonderful future for Central Otago as a fine wine growing region. With two decades of experience making first-class wine there, he sees himself at the beginning of the journey, one that will by necessity be carried on by generations after him.

Raymond Chan

Wine Reviews

Pinot Gris 2014

94 / 100

I really like how much longer NZ wine producers seem to keep their aromatic wines (sometimes on lees) resting, then in bottle, before release. More resolved wines than so many in Australia with their (usually rightfully economic) urgency to market. The wines just feel so much better with the extra time. Especially when those aromatic yeast strains are still trumpeting out of the bottle. None here. Natural ferment all the way.

Anyway, on pinot gris as a focus: “I can make better bubbles with chardonnay. I’ll get the real experts to deal with chardonnay. This is our only table white wine therefore”, explains winemaker Rudi Bauer. Free run juice goes to tank, and then it starts fermenting, then on lees and no sulphur for seven months, then bottled about 11 months after harvest. Biodynamically farmed and from Quartz Reef’s vineyard (they only use estate fruit). Holds about 3 grams residual sugar. Long slow ferments. These age comfortably for around five years too.

So much perfume, so pretty. Floral things, pear, sense of minerality. Pure and evocative. Even, cool, gently slippery flow across the palate but contained in a dart-shaped, lithe draw across the palate. There’s fruit sweetness, clean lines of acidity and faint nuttiness in the mix. Complex, compelling, superb. Another compelling argument as to why Quartz Reef is one of NZ’s best producers.

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Mike Bennie - Winefront: www.winefront.com.au - Reviewed August 2015

Methode Traditionnelle Brut NV

93 / 100

This was tiraged in 2012 and disgorged in the first months of 2015. It is a blend of 58% pinot noir, 42% chardonnay. And 1% magic. So Rudi Bauer says. “I wanted to say something special, but didn’t know what to say. Maybe semillon is in this wine”. Ahh Rudi… This comes from a single site too (in Bendigo). ‘The acidity is a fibre optic cable, radiates and carries flavours into the wine. There’s so much different information to show off in a wine’, finishes Rudi.

Rich perfume but very fresh. Ginger biscuits, honey drizzled stone fruit, toffee apple, floral notes. Lovely. Light, fresh, creamy texture, frisky bubbles, saline acidity under toasty, lightly honeyed fruit characters. Sits in the palate so well. Elegant, superior feel. It’s very good.

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Mike Bennie - Winefront: www.winefront.com.au - Reviewed August 2015

Methode Traditionnelle Rose

92 / 100

All pinot noir here. “The idea with this rose is being joyful, very gay, both feet on the ground”, says winemaker Rudi Bauer. Red juice is blended back into the wine. Disgorged 2015.

Strawberry, yoghurty notes, whiff of vanilla. Light and creamy texture, stern line of saline acidity driving long through the wine. White strawberry, green-red fruitiness, crisp to finish. Tightly wound, light-on style here. Delicate and delicious. Pair with fruit salad.

Mike Bennie - Winefront www.winefront.com.au - Reviewed August 2015